Saturday, 27 October 2012

White Chocolate Dipped

Apricot Hazelnut Biscotti

White Chocolate Dipped

Apricot Hazelnut BiscottiThese are an elegant addition to any party, chewy dried apricots paired with toasted hazelnuts dipped in Orange flavoured White Chocolate. Made with canola oil they are low in fat but will still satisfy your sweet tooth.These Biscotti are a favourite of mine and now of my family & friends. Biscotti means twice cooked as you will see why by following the recipe. Having been taught to bake and cook from an early age, I would stand on a chair next to my mother in our tiny kitchen and she began my journey and curiosity into the world of fine cooking and baking. She always and still is adding a dash of flavour, a pinch of zest or zing and her recipes like mine are always changing and evolving. That's why it's so difficult to actually get a written recipe from an Italian Mamma!They would prefer you to just come over and watch how the recipe is made! Then send you home with some to share with your family. These cookies incorporate some of my favourite flavours using our basic Italian Biscotti recipe. I hope you enjoy them too!

1/2 cup canola oil or vegetable oil

2/3 cup sugar

2 tsp baking powder

2 cup flour

2 eggs

1 tbsp water

1/2 tsp cinnamon

1 grated orange rind

1 tsp each vanilla and orange extract

3/4 cup sliced or chopped hazelnuts

3/4 cup chopped dried apricots

Topping: 6 oz orange flavoured white chocolate

In a large mixer bowl on med. speed beat oil and sugar together until combined. While beating add baking powder, cinnamon, extracts, rind and eggs.

Add flour one cup at a time incorporating on slower setting. If the mixture becomes too thick stop and mix with a wooden spoon by hand.

Add fruit and nuts and mix by hand. If dough is too soft chill for 1 hr.

Divide dough evenly in half. Roll out each half on a lightly floured surface into a log shape approx. 3" x 12". Use your hand or a ruler to push the sides straight. Flatten the top slightly with your hand.

Place each log 3-4" apart on a parchment or silpat lined baking sheet. Bake in a preheated 375F oven for 25-30min until slightly golden.

Remove from oven cool for only 5 min (enough for you to handle) and place on a cutting board.

Using a serrated bread knife cut biscotti on a 45 degree angle 1/2" - 3/4" thick slices. Making approx. 15-20 cookies per log. Place on the same baking sheet cut side up and bake again for 10 more minutes to a golden colour. Allow to cool completely.

Topping: chop chocolate and microwave for 90 sec. stir to melt.

Dip cookie ends into chocolate and dry on parchment lined sheet.This recipe is dedicated to Food Bloggers of Canada

Friday, 26 October 2012

Ghoulish Graveyard

Beet RomescoWhat a scary dip, naturally coloured with roasted beets. Romesco is a dip made with almonds and I decided to add beets to get the "bloody" colour for Halloween. Highly nutritious and it has a good amount of fiber and protein.

Sunday, 21 October 2012

Coconut Creme Caramel

Coconut Creme Caramel

I am always trying to find an easy no fuss dessert that is dairy free, and doesn't leave me feeling left out at dessert time. This is delish, creamy with the added chewy texture of shredded coconut. No fat is added!How amazing is that!

Caramel:

3 tbsp sugar

2 tbsp water

Filling:

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1 can coconut milk, shaken

3 tbsp or more of sugar (to taste)

2 eggs

1 tsp coconut essence ( rum or orange can be substituted )

2-3 tbsp fresh grated coconut or dessicated coconut

pinch of salt

To make caramel topping: drizzle water over sugar in a small sauce pot and swirl pot to allow sugar to absorb the water. Place on burner on high and bring to a boil. Do not stir! Watch carefully.

Cook on high approx. 3-5min until sugar mixture becomes amber coloured. Do not burn, it will smoke.

Swirl pot to distribute the colouring syrup as one side may colour faster because of the balance of the burner or stove.

Immediately pour the syrup into the bottom of a 4-6 cup casserole ovenproof dish. Allow to cool. It will harden. This will be the decoration for the top.

2 tbsp each of mung bean & adzuki beans (you can sub any
bean you like)

1 - 2 tsp salt to taste

1/4 cup red wine

1 1/2 cup tomato puree

1/2 cup water

2 tbsp vegetable oil of your choice

In a large preheated sauce pot add oil and brown meat on all
sides until you achieve a brown crispy coating.

Add chopped vegetables, onions and garlic and stir to coat
and slightly soften vegetables. When juices start to evaporate and you hear a
slight sizzle in the pot add the wine and cook to reduce another 5 min.

Pour in puree and use water to swish around container to
pick up any leftover juices and pour into pot.

Welcome

Thanks for joining my site. I hope you find the recipes nutritious and delicious. I believe health is the most important factor in life.I just love positive feedback, so please feel free to send me a comment to my recipes.I hope they inspire you to start creating!